8 oz uncooked rotini
1 lb skinless chicken breast, cut into 1/4 inch strips
1/2 tsp salt
1/2 tsp ground black pepper
1 C slices asparagus
2 C cherry tomatoes, halved
2 garlic cloves, minced
2 T chopped fresh basil
2 T balsamic vinegar
1 T olive oil 1/4 C crumbled goat cheese
Cook pasta according to package directions, omitting salt and fat.
Heat a large nonstick skillet over medium-hihg heat. Coat pan with cooking spray. Sprinkle chicken with salt and pepper. Add chicken and asparagus to pan; saute 5 minutes. Add tomatoes and garlic to pan; saute 1 minute. Remove from heat. Stir in pasta, basil, vinegar, and oil. Arrange 2 cups pasta mixture on each of 4 plates; top each serving with 1 T cheese
4 servings
***I used the noodles we had on hand and I didn't mix them with the mixture but topped the mixture on the noddles. We also used feta cheese because Tom loves it and it is easier to find!!!
Here is a picture before and after the cheese was added.
4 comments:
this looks delicious!
I think the asaragus alone looks delicious, but I love asparagus so that explains why. Although chicken and tomatoes are one of my favorites too. It just sounds like a good mix. Man! Now I'm hungry.
Delicious!!!
another yummy recipe to try. I finally remembered to pick up the ing. for the summer tortellini salad today - so we'll be having that next week.
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